Japanese Milk Bread Rolls (Bread Machine + Tangzhong)
Sneak Preview: These Japanese-style dinner rolls are soft and springy with delicate buttery layers. A simple Tangzhong paste locks in moisture and gives the dough structure. Let the bread machine handle the mixing and kneading, then shape by hand and bake to golden, pull-apart perfection. Includes a whole wheat option and an optional chocolate filling for a sweet twist.

As an Amazon Associate, I earn from qualifying purchases.
Did you know your bread machine can help make light, layered dinner rolls that rival your favorite bakery?
These Japanese milk bread rolls start with a quick Tangzhong paste and finish in the oven for a soft, pull-apart texture with buttery spirals. Let the machine knead and rise the dough while you do something else—then shape and bake by hand for that homemade magic.
What Is the Tangzhong Technique?
Tangzhong is a simple Japanese technique that starts by cooking a small amount of flour with milk into a thick paste—just like gravy. That paste gets added to the dough for a pillowy texture that stays fresh for days.
Microwave version: Takes under a minute.
Stovetop version: Stir until thickened, then cool slightly.
Why Use a Bread Machine?
The bread machine kneads better than most of us can by hand. It also maintains temperature and timing for consistent results.
Just set the DOUGH cycle, check once after one minute and again after 15-18 minutes to adjust moisture if needed, then let it finish the rise while you get on with your day.
Ingredients and Substitutions
- MILK:
- Whole milk makes the richest rolls, but low-fat or nonfat works. No need to warm it.
- FLOUR:
- Unbleached all-purpose flour gives the softest texture. Bread flour adds chew.
- For whole wheat rolls, substitute 1 cup with whole wheat flour.
- EGG:
- Use 1 large egg (about 50g). Adjust dough texture slightly if using a different size.
- HEAVY CREAM or YOLK:
- Adds richness. Either works fine.
- SUGAR:
- Use plain granulated sugar. No substitutions tested.
- SALT:
- Table or sea salt is best. If using kosher, add ¼ teaspoon more.
- BUTTER:
- Use cold, chopped unsalted butter. If using salted, reduce the salt slightly.
- No need to soften—it melts as the machine kneads.
- YEAST:
- Instant or bread machine yeast works best. For active dry yeast, add ¼ teaspoon extra.
Variations
Whole Wheat Tangzhong Rolls:
Substitute 1 cup of flour with whole wheat. Everything else stays the same.

Chocolate Surprise Rolls:
Before rolling, place a piece of semi-sweet chocolate on each dough strip.
Roll up as usual and bake. Serve warm while the chocolate is gooey.


Step-by-Step for Japanese Milk Bread Rolls
1. Make the Tangzhong.
Whisk milk and flour, then microwave until thick like pudding.
2. Load the bread machine.
Add cooled Tangzhong mixture and all remaining dough ingredients.
3. Check the dough twice.
After 1 minute, the dough should start clumping After 15-18 minutes, it should be smooth, elastic, and slightly sticky, sticking to the sides and pulling away cleanly.
4. Let the dough rise.
At the end of the DOUGH cycle, it should be doubled and puffy.
5. Roll and divide.
Gently press out air, divide the dough, and roll into rectangles.
6. Slice and shape.
Cut into strips and roll into tight spirals.
7. Arrange and rise again.
Place rolls in a greased pan, cover, and let rise until puffy.
8. Bake and brush.
Bake at 375°F until golden. Cool briefly, then brush with melted butter.






7. Press and divide the dough.
Gently deflate and divide into two equal balls.
8. Roll into a rectangle.
Each piece should measure about 13 x 9 inches.
9. Optional: Add butter.
Spread a thin layer for extra richness—or skip for tighter rolls.
10. Slice into strips.
Cut into 8 even strips using a pizza cutter.
11. Roll into spirals.
Roll each strip tightly and pinch to seal.
12. Arrange in pan.
Place seam-side down in a greased round pan.






13. Let rise until puffy.
Cover and proof until nearly doubled.
14. Bake until golden.
375°F for 15–17 minutes or until internal temp is 190–195°F.
15. Cool and brush.
Let sit 5 minutes, transfer to a rack, and brush with butter.


Happy Bakers Speak Up
“These dinner rolls are the absolute best! My family thanks you for the recipe…They are light & fluffy, and a definite keeper. Thanks!” —ANGIE
“I don’t think I ever commented on your blog how much I LOVE these rolls! They turn out so tender and soft. Thanks so much for sharing!” —STACIE
FAQ
Can I make these without a bread machine?
Yes—see recipe notes for stand mixer or hand-kneading directions.
Can I freeze the dough?
Freeze shaped rolls on a tray. Once firm, store in a plastic bag.
To bake: thaw, rise, and bake as usual.
Can I make the rolls ahead?
Shape and refrigerate overnight. Let rise at room temperature before baking
Final Thoughts
This recipe is fairly easy, but if you are a complete newbie at baking bread, take a look at my super easy recipe for Classic Dinner Rolls. If you love these Japanese Milk Bread Dinner Rolls, the next step is to try my Tangzhong Cinnamon Rolls. And please. Invite me to help you eat them as I can’t have them in my house. They are way too dangerous.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.